Cuisinart CVR-1000C, Инструкция пользователя

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1 1
¼ teaspoon (1 ml) ground
coriander
½ teaspoon (2 ml) ground
cinnamon
pinch cayenne
½ teaspoon (2 ml) sea or
kosher salt
¼ teaspoon (1 ml) freshly ground
black pepper
Place all ingredients in a small bowl.
Stir to combine.
Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
CAjUN RUB
Makes about 2 tablespoons (30 ml).
2 teaspoons (10 ml) sea salt
1 teaspoon (5 ml) cayenne
1½ teaspoons (7 ml) paprika
1 teaspoon (5 ml) garlic powder
½ teaspoon (2 ml) white pepper
½ teaspoon (2 ml) dry mustard
Place all ingredients in a small bowl. Stir
to combine.
Use immediately or contain in a sealed
glass jar. Store in a dry, cool place.
MARiNADES
HOISIN GLAzE
Makes about
²∕³
cup (150 ml).
½ cup (125 ml) Hoisin sauce
2 tablespoons (30 ml) honey
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) peeled
fresh ginger, finely chopped
2 garlic cloves, finely chopped
In a mixing bowl stir together the hoisin,
honey, soy, ginger and garlic until well
combined.
Use immediately or contain in a sealed
glass jar. Store in refrigerator if not using
right away.
LEMON DIjON
HERB MARINADE
Makes about ¾ cup (175 ml).
4 garlic cloves
2 tablespoons (30 ml) fresh
rosemary
2 teaspoons (10 ml) fresh thyme
1½ teaspoons (7 ml) fresh lemon
zest
½ cup (125 ml) Dijon-style
mustard
¼ cup (50 ml) balsamic vinegar
1 teaspoon (5 ml) sea or kosher
salt
1 teaspoon (5 ml) freshly ground
black pepper
Place the garlic, herbs and zest in the
work bowl of a Cuisinart ® Mini Chopper
fitted with the chopping blade. Pulse to
chop and then process until finely
chopped. Add the remaining ingredients
and process until fully combined.
If not using immediately, store in the
refrigerator in a sealed glass jar.
SIMPLE MARINADE
This marinade can be used on
almost anything, but works really
well with poultry.
Makes about ¾ cup (125 ml).
1 teaspoon (5 ml) sea or kosher
salt
½ teaspoon (2 ml) paprika
1 teaspoon (5 ml) garlic powder
½ teaspoon (2 ml) freshly ground
black pepper
1 teaspoon (5 ml) powdered
mustard
1½ tablespoons (25 ml) light
brown sugar
1½ tablespoons (25 ml)
cider vinegar
½ cup (125 ml) extra virgin olive
oil
Combine salt, spices, brown sugar and
vinegar in a small mixing bowl. Gradually
whisk in the olive oil until completely
combined. If not using immediately, store
in the refrigerator in a sealed glass jar.
SOY GINGER
MARINADE
This Asian-inspired marinade
complements the Tofu and Vegetable
Kebabs (pages 18 & 19) nicely.
Makes about 1 cup (250 ml).
2 garlic cloves
1 1-inch (2.5 cm) piece peeled
fresh ginger
½ cup (125 ml) reduced-sodium
soy sauce
2 teaspoons (10 ml) Dijon-style
mustard
¼ cup (50 ml) tahini
2 tablespoons (30 ml) honey
¼ cup extra (50 ml) virgin olive oil
Place the garlic and ginger in the work
bowl of a Cuisinart ® Mini Chopper fitted
with the chopping blade. Pulse to roughly
chop. Add the soy sauce, mustard, tahini
and honey. Process until combined.
Slowly add the olive oil through the
recessed area on the cover. Process until
homogenous.
If not using immediately, store in the
refrigerator in a sealed glass jar.
CHERMOULA
MARINADE
This zesty Moroccan marinade is a great
match for grilled fish and seafood.
Makes about 1½ cups (375 ml).
6 garlic cloves
1 teaspoon (5 ml) paprika
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
1 teaspoon (5 ml) ground
coriander
½ teaspoon (2 ml) ground cumin
1 teaspoon (5 ml) red pepper
flakes
4 2 x ½-inch (5 x 1.25 cm) strips
lemon peel, white pith removed
¾ cup (175 ml) fresh cilantro,
roughly chopped
¼ cup (50 ml) fresh parsley,
roughly chopped
¹∕³ cup (75 ml) fresh lemon juice
2 tablespoons (30 ml) white wine
vinegar
1 cup (250 ml) extra virgin
olive oil
¹∕³ cup (75 ml) pitted whole
kalamata olives, finely
chopped
Place the garlic in the work bowl of a
Cuisinart ® Mini Chopper fitted with the
chopping blade. Pulse to finely chop. Add
the paprika, salt, pepper, coriander,
cumin, red pepper flakes and lemon peel.
Pulse until a paste forms. Transfer mixture
to a small bowl. Add the cilantro, parsley,
lemon juice and vinegar. Slowly whisk in
the olive oil. Add the olives.
If not using immediately, store in the
refrigerator in a sealed glass jar.
SAucES
BARBECUE SAUCE
Makes about 3 cups (750 ml).
1 tablespoon (15 ml) olive oil
4 garlic cloves, finely chopped
½ large onion, finely chopped
2 cups (500 ml) ketchup
2 tablespoons (30 ml) molasses
3 tablespoons (45 ml) cider
vinegar
2 tablespoons (30 ml)
Worcestershire sauce
2 tablespoons (30 ml) pure
maple syrup
1 tablespoon (15 ml) honey
mustard